This homemade sriracha sauce recipe is more like the original Thai recipe, so much better than anything from the grocery store, and can be made with fresh or fermented peppers. Time to make sriracha hot sauce!
Homemade Sriracha Sauce Recipe
It's Homemade Sriracha Sauce time, my friends, so get your taste buds ready. I don't think there is a whole lot I can tell you about sriracha sauce that you haven't already heard.
Sriracha has taken the nation by storm in the last several years, overflowing from grocery store shelves and finding its way into a myriad of mass-made products, from potato chips to beer.
It's everywhere, isn't it?
It's so ubiquitous now here in the states, it's practically become synonymous with the term "hot sauce". This is not a bad thing! I should provide a bit of history, though.
What is Sriracha?
Famous “Sriracha” sauce is named after the town of “Sri Racha” in Thailand where it originated, but this is not what we consume here in the United States.
The stuff you get from the store is produced in California with red jalapeno peppers and has deviated quite a bit from the original Thai recipe.
The sriracha sauce we get here is thick, like ketchup, where the original has a thinner consistency.
My recipe will produce a Sriracha sauce closer to what was originally intended, though you can easily thicken it up with more peppers and less vinegar, or by adjusting your cooking times.
Best Peppers for Making Sriracha Sauce
Here in the United States, red jalapeno peppers are used to make sriracha sauce, though bright red Fresno chili peppers make a fine substitute. You can also use red Thai chili peppers to make your own sriracha hot sauce, which have more heat on the Scoville Scale.
Of course the heat level of your sriracha sauce can vary based on your pepper choice, but some peppers have thicker walls and are therefore meatier, and will produce a fuller sauce.
I suggest going with red jalapeno peppers first, then experimenting from there.
For this particular batch, I used a combination of different hot red peppers grown in my garden, including red jalapeno peppers, and the results were out of this world.
Let's talk about how to make homemade sriracha, shall we?
NOTE: This recipe was updated on 1/13/25 to include new notes and clarify instructions. It was originally published on 10/6/17.
Sriracha Sauce Ingredients
- Chili Peppers. Use a mix of red chili peppers, Red jalapenos are preferred, though Fresnos or red Thai peppers are great.
- Garlic. I love the garlic flavor. Garlic powder can be used, but fresh garlic is best.
- Brown Sugar. For the characteristic sweetness.
- Granulated Sugar. Additional sweetness.
- Rice Wine Vinegar. Other distilled vinegar can be used.
- Water and Salt.
How to Make Sriracha Sauce - the Recipe Method
Chop the Peppers. Roughly chop the chili peppers and add them to a pot with the remaining ingredients - sugar, salt, vinegar, garlic, water.
Simmer the Ingredients. Bring to a quick boil, then reduce heat and simmer for 15 minutes.
Process the Sriracha Sauce. Cool, then add to a food processor. Process until smooth.
Strain and Bottle. Strain the solids out through a strainer and discard (or keep them for dehydrating – they make great seasonings). Pour into bottles and use as desired.
This is the simple fresh pepper version, though I suggest fermenting, which is more like the original Thai sriracha.
Fermenting the peppers breaks down the carbohydrates and converts them to acid, which mellows the peppers considerably, affecting the overall flavor. I suggest trying the recipe both ways, with and without fermenting, and see for yourself which version of sriracha you prefer.
I've include recipes below to make sriracha both ways.
For your reference, you may find this link useful: How to Make Fermented Pepper Mash.
Homemade Sriracha Vs. Store Bought Sriracha Sauce
There is an obvious difference between the sriracha you get from the store vs. your homemade version. The homemade sriracha has a thinner consistency and isn't quite as sweet, though you can adjust sweetness easily by adding more or less sugar.
You can also adjust the thickness of your final sriracha sauce by adjusting the amount of peppers used in the recipe, by adjusting the amount of vinegar and water used, and also by adjusting your cooking time. Simmer the sauce longer to thicken it up if you'd like.
The choice is yours. Would I say homemade sriracha is BETTER than what you get in the store?
Personally, I like my own homemade version better, but I wouldn't throw away my bottle of Huy Fong Food's rooster sauce! I mean, major KUDOS to David Tran for giving us a sauce that made Americans realize there is more to condiments than ketchup and mustard.
Bring on the sriracha, please!
What is a Substitute for Sriracha Sauce?
If you run out of sauce and need a good siracha sauce substitute, you can use Garlic-Chili Sauce, or consider using Gochujang, Sambal Oelek, or making your own fresh chili paste.
Harissa could work in a pinch, but you can always use a Louisiana Style Hot Sauce in place of the sriracha, depending on the recipe.
Recipe Tips and Notes for Making Homemade Sriracha
Here are answers to some of the most common questions I get on other sauces:
How long will this sauce keep?
It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors.
If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.
The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.
Can I process this hot sauce for longer storage? Absolutely. Just be sure to use proper canning/jarring safety procedures.
Where'd you get that sauce bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack.
Learn more about How to Make Hot Sauce.
Check out Some of My Other Popular Hot Sauce Recipes:
- Homemade Tabasco Sauce
- Fermented Aji-Garlic Hot Sauce
- Fermented Serrano Hot Sauce
- Sweet Habanero Chili Sauce
- Pineapple-Jalapeno Hot Sauce
- Ti-Malice - Haitian Creole Hot Sauce
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Homemade Caribbean-Style Sweet Chili Sauce
- Sweet Pepper Chili Sauce
- Homemade Louisiana Hot Sauce
- Homemade Cocktail Sauce
- Honey-Sriracha Sauce
Check out more Hot Sauce Recipes.
Try Some of these Recipes that Use Sriracha
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Homemade Sriracha Sauce Recipe
Ingredients
FOR FERMENTED SRIRACHA SAUCE
- 2 pounds mixed red chili peppers (red jalapenos are preferred, though Fresnos or red Thai peppers are great)
- 4 cups unchlorinated water
- 3 tablespoons sea salt
- 4 cloves garlic chopped
- 1 tablespoon light brown sugar (or more to taste)
- 1 teaspoon granulated sugar
- 1 cup rice wine vinegar
SRIRACHA SAUCE WITH FRESH PEPPERS
- 2 pounds mixed red chili peppers (red jalapenos are preferred, though Fresnos or red Thai peppers are great)
- 1/2-4 cups unchlorinated water (Use only 1/2 cup for a thicker sriracha sauce. Use 4 cups for a much thinner sriracha, which is more traditional)
- 4 cloves garlic chopped
- 1 tablespoon light brown sugar (or more to taste)
- 1 teaspoon granulated sugar
- 1 cup rice wine vinegar
- 1 teaspoon sea salt (or to taste)
Instructions
FERMENTED SRIRACHA SAUCE
- First, ferment the chili peppers. Process your fresh peppers in a food processor. If you don’t have a processor, use a mortar and pestle or simply finely chop them. Pack them into a jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
- Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
- Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases - watch out for splatter. Or, use an airlock or membrane for easier fermenting. The peppers must be submerged beneath the water to avoid mold growth. If the peppers aren't submerged, they might not ferment properly.
- After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
- Strain the fermented peppers but retain the brine. Add the peppers to a large pot along with garlic, brown sugar, granulated sugar and vinegar. Add 1 cup of the brine PLUS 1/2-3 cups fresh water, depending on desired thickness (see Notes). Bring to a boil. Reduce heat and simmer for 5-10 minutes to let the flavors meld.
- Cool slightly then add to a food processor or blender and process until smooth.
- Strain the mixture through a fine mesh strainer to remove the solids, if desired. Pour into hot sauce bottles and enjoy.
SRIRACHA SAUCE WITH FRESH PEPPERS
- Roughly chop the chili peppers and add them to a pot with the remaining ingredients.
- Bring to a quick boil, then reduce heat and simmer for 15 minutes.
- Cool, then add to a food processor or blender. Process until smooth.
- Strain the solids out through a fine mesh strainer, if desired, and discard (or keep them for dehydrating – they make great seasonings). Pour into bottles and use as desired.
Notes
Nutrition Information
Scott Haymaker says
Mike I love all the recipes..I am fermenting peppers now for this one...but my peppers have a white film on the top of them, but they dont smell unpleasant, in fact it smells like peppers. is this safe to use?
Michael Hultquist - Chili Pepper Madness says
Scott, that is most like kahm yeast, which is harmless. You can scrape that off.
Deborah says
Being the concoction is being brought to a boil, what is the benefit of fermenting the jalapeños first?
Thank you!!
Michael Hultquist - Chili Pepper Madness says
Deborah, fermenting will mellow the flavors in ways you won't get without fermentation. Cooking them stops the fermenting process. You don't have to cook after if you don't want to. Just process and use. You may need to burp your containers occasionally, though. I hope you enjoy it.
Jeff says
Do you know if you can cut the salt substantially in the fermentation mash without running into food safety issues? Thanks!
Michael Hultquist - Chili Pepper Madness says
Jeff, the salt levels are quite important in fermenting to keep the environment ideal for the fermentation process. If you don't have enough salt, you run the risk of contamination and allowing bad bacteria to flourish.
Laurie says
Thanks for the great recipe! I found it last year (2019) when my little serrano plant produced a half pound of ripe peppers all at once and I wanted a way to use them all. It was just delicious! Printing the recipe out to make again this year with a combination of serranos, jalapeños and aji rico peppers. The aji ricos are not super hot, but great flavor. I tried growing them this year for the first time and they are super prolific.
Michael Hultquist - Chili Pepper Madness says
Thanks, Laurie!
Bob says
How much of a "probiotic benefit" are you really expecting to get from 1/2 tsp of blazing hot sauce anyways? Its not like you're eating 1/2 cup of yoghurt.
Michael Hultquist - Chili Pepper Madness says
I have not measured a direct correlation, but you will receive some proboiotic benefit, provided the hot sauce is not cooked.
Rebecca says
Hello,
I was wondering during the fermentation part can I use my fermentation pot with weights and a cover? I will more than likely double or triple the recipe.
Thanks from Vermont!
Michael Hultquist - Chili Pepper Madness says
Hi Rebecca. Yes, you should be able to use your pot and weights. No problem! Let me know how it turns out for you.
Jeremie says
Here is a recipe that I have already made several times! This one is perfect, Mike, and gives a perfect hot sauce.
I modified it a bit, to my own taste: I use Carolina Reaper peppers that I smoke before allowing them to ferment. For the today sauce, it was a 45-day fermentation.
...Oh and of course, like you certainly do, I keep the pulp after straining the sauce, and deshydrate it to make a super cool hot chili powder!
Michael Hultquist - Chili Pepper Madness says
Nice! I love to hear it, Jeremie. Great use of the pulp, too! Perfect.
Anna says
I'm trying to make a low calorie version. Have you tried it with Stevia?
Michael Hultquist - Chili Pepper Madness says
Anna, Stevia is great for this recipe. No problem. I actually use Stevia all the time.
Candelaria says
Hello. Thank you, not only for the recipe, but for all the extra info, I can totally see and connect to your love for good food. I found your page just before my SirRacha bottle is finished. I will try to find the best possible peppers, let them ferment and try it out, then will get back to you, another great quarentine project. Greetings from Chefchaouen, Morocco.
Michael Hultquist - Chili Pepper Madness says
Hello, and thank you! I'm glad you found me. Please let me know how your recipe turns out. I hope you enjoy the sauce. This is one of my favorites.
Kendra says
You can also place Saran Wrap on the surface of your chili mash while it’s fermenting you keep them submerged. Just make sure you press the wrap directly on the surface and try to push out as many air bubbles as possible.
Chuck Hill says
I spent several years in Thailand not too far from Sri Ratcha. It has always annoyed me a bit that the Sri Ratcha sauce so famous here is not the real deal (but good none the less). So I was pleased to see that someone knows this.
In case anyone is interested, I have bottle of the Panich brand sauce here. There are at least two brands exported and this is the less popular (and IMO less good) of the two. The ingredients list: "Spur" chili at 45%, water 21.6%, sugar 17%, garlic 10%, salt 5%, acidity regulator (acetic acid, aka vinegar) 1.4%. I have no idea what "spur" chili is, and there is no Thai on the label, but I will guess that it is the large ones called chee faa (reach for the sky). Red Jalapeño seems like a decent approximation. I am going to be in Sri Ratcha in a couple of weeks, I should try and get a tour of one of the factories between seafood feasts.
Michael Hultquist - Chili Pepper Madness says
Thanks for the comments, Chuck! I appreciate it!
Ron says
I have a question, as the recipe is a bit confusing in one regard. Are you making a mash ferment or fermenting the peppers whole? With the mention of brine, I'm assuming whole, but you also recommend your "how to make pepper mash" page as well. If you are making a mash, it is understandable that Leah's ferment went bad, as getting a liquid to sit above a mash isn't an easy task.
Michael Hultquist - Chili Pepper Madness says
A lot of people have a tough time keeping the peppers beneath the brine. Glass weights are useful, or baggies filled with water, even grape leaves. You can rough chop the peppers to help keep them down. You can ferment whole peppers, but should poke holes in them. You just won't fill as many in the jars because of the size. You can fit more chopped peppers.
Mooselips says
I enjoy reading about peppers, but even jalapenos give me pain, how do you guys do it? I read that hot ones will destroy the sensitivity of your taste buds.
Michael Hultquist - Chili Pepper Madness says
Hi, Mooselips. No, peppers don't destroy taste buds, but you do build up a tolerance to spicy food. The more you eat, the more you need to get the "burn", and for many people, it becomes a little addictive. If you step away from it for a while, your tolerance drops. I used to eat WAY hotter food, but since I've dialed back a bit more and consider myself more of an 8.5 out of 10, which is still pretty darned high to most people. I just love it.